|

Classic Rice Pilaf

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

This Classic Rice Pilaf is loaded with flavor and pairs perfectly with your favorite main dish whether it is poultry, fish, pork, or beef! I served mine with Orange Glazed Cornish Game Hens and the combination was amazing!

This Classic Rice Pilaf is loaded with flavor and pairs perfectly with just about any main dish you are serving | cookingwithcurls.com

There a a million different way to make Rice Pilaf. Some include orzo pasta, and some do not. Some have added spices like cinnamon, nutmeg, or oregano. I based my Classic Rice Pilaf on the Near East Rice Pilaf that you can buy at the grocery store, which contains orzo….so mine contains orzo. Funny how that works, right?

Classic Rice Pilaf, the perfect side dish | cookingwithcurls.com

What you will need to make Rice Pilaf:

  • olive oil
  • unsalted butter
  • chopped yellow onion
  • minced, fresh garlic
  • long-grain white rice
  • uncooked orzo
  • heated chicken stock
  • a bit of cayenne pepper for flavor
  • Italian parsley to garnish

How to make Classic Rice Pilaf:

Heat the oil and butter in a large skillet over medium heat. When the butter is melted, add the chopped onion.

Classic Rice Pilaf onions cookingwithcurls.com

Cook, stirring occasionally until the onion is softened, about 6 to 7 minutes. Add the garlic and cook for one minute.

Add the rice and orzo to the skillet. Stir to combine with the onion mixture.

Classic Rice Pilaf toast cookingwithcurls.com

Continue cooking and stirring until the rice is toasted/golden brown.

Pour in the heated chicken stock and add the cayenne pepper.

Classic Rice Pilaf stock cookingwithcurls.com

Stir, bring to a boil, then reduce heat to low. Cover the skillet and simmer for 20 to 25 minutes.

Remove from heat and fluff rice with a fork.

Classic Rice Pilaf fluff cookingwithcurls.com

Stir in the parsley, season with salt and pepper, and serve.

Jazz up date night with these delicious Orange Glazed Cornish Game Hens served on a bed of Rice Pilaf | cookingwithcurls.com

The cayenne pepper adds just a touch of heat to cut the richness of the chicken stock and butter. All in all, this Classic Rice Pilaf is the perfect side dish!

Recipe Notes:

  • I can’t think of any, this rice is so simple to prepare, lol

More delicious rice recipes:

Enjoy!!

This Classic Rice Pilaf is loaded with flavor and pairs perfectly with just about any main dish you are serving | cookingwithcurls.com

Classic Rice Pilaf

This Classic Rice Pilaf is loaded with flavor and pairs perfectly with your favorite main dish whether it is poultry, fish, pork, or beef! 
3.75 from 4 votes
Print Rate
Course: Side Dish
Cuisine: Middle Eastern
Keyword: classic rice recipe
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6
Calories: 284kcal
Author: Lisa Johnson

Equipment

  • Skillet

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • .5 cup chopped yellow onion
  • 2 cloves fresh garlic, minced
  • 1 cup long-grain white rice
  • .5 cup uncooked orzo
  • 3 cups heated chicken stock
  • .17 teaspoon cayenne pepper 1/8 teaspoon
  • 2 tablespoons chopped Italian parsley

Instructions

  • Heat the oil and butter in a large skillet over medium heat. When the butter is melted, add the chopped onion. Cook, stirring occasionally until the onion is softened, about 6 to 7 minutes. Add the garlic and cook for one minute.
  • Add the rice and orzo to the skillet. Stir to combine with the onion mixture. Continue cooking and stirring until the rice is toasted/golden brown.
  • Pour in the heated chicken stock and add the cayenne pepper.
  • Stir, bring to a boil, then reduce heat to low. Cover the skillet and simmer for 20 to 25 minutes.
  • Remove from heat and fluff rice with a fork. Stir in the parsley, season with salt and pepper, and serve.

Nutrition

Calories: 284kcal | Carbohydrates: 40g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 176mg | Potassium: 221mg | Fiber: 1g | Sugar: 3g | Vitamin A: 233IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg

Similar Posts

Leave a Reply

Your email address will not be published.

Recipe Rating